Eggplants are the meat of the vegetable world – they are an incredibly hearty ingredient that are versatile across a range of dishes.
The purple colour of the skin is rich in an antioxidant called anthocyanin, which is linked with prevention of diseases such as diabetes and hypertension.
Creamy eggplant curry
1 eggplant, cubed
5 cloves garlic, crushed*
4 tbsp yellow curry paste
1 large carrot, chopped
400ml tin coconut milk
1 brown onion, chopped
1 red capsicum, chopped
2 tsp cumin
1 tsp smoked paprika
1 cup vegetable stock / broth
Heat a tbsp of olive oil in a deep pan or casserole dish before adding onion, eggplant, carrot, red capsicum to fry for around 2 minutes
Add the curry paste, cumin & paprika and stir until well coated
Pour in the coconut milk and stock and simmer for 15min
Serve hot over brown or basmati rice.
*Crush garlic and leave on the bench for 10min before adding to cooking. This process activates the antiviral and antibacterial nutritional compound (allicin) and makes it heat resistant, as this is otherwise destroyed with cooking.